Belgian Plum Flan

Servings: 6

Ingredients: 1 x 20 cm/8-inch Sweet Shortcrust Pastry Flan case 300 ml/10 fl.oz. Water 2-3 tbsp Caster Sugar 450 g/1 lb Fresh Ripe Plums, halved and stoned Crème Patissière: 75 g/3 oz Granulated Sugar 3 Egg Yolks 3 tbsp Plain Flour 240 ml/8 fl.oz. Boiling Milk 25 g/1 oz Butter 1 teasp Vanilla Extract Glaze: 4 tbsp Apricot Jam 1 tbsp Lemon Juice

Cooking Instructions: Place the water and caster sugar in a large saucepan, bring to the boil, stirring then add the plums and mix well. Reduce the heat and cook for 5-10 minutes until the plums are just tender but still in tact. Remove from the heat and leave to cool. Meanwhile, in a large mixing bowl beat together the granulated sugar and egg yolks until pale and thick. Whisk in the flour until smooth. Gradually add the boiling milk in a steady stream, whisking constantly. Transfer to a saucepan and slowly heat to near boiling point, stirring constantly. Continue to cook for a further 2 minutes stirring all the time. Remove from the heat, beat in the butter and vanilla extract then stand the saucepan in cold water and continue to stir until cooled. Once cold, pour the creme into the pastry case then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside. In a small saucepan, melt the jam with the lemon juice over a low heat mixing well. Brush the apricot mixture over the top of the plums to glaze them then set aside to get completely cold before serving.

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